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Banana Butterfinger Bundt Cake for #BundtaMonth

You don’t have to ask me twice when it comes to candy. So I took one of my favorites — Butterfingers — and used this as an excuse to buy a bag of Fun Size bars. Yes, it HAD to be done. And keep this in mind for your leftover Halloween candy at month’s end.

Ingredients

1/3 cup Daisy Light Sour Cream (regular version is fine, or can even use Greek yogurt)

2 teaspoons vanilla extract

1/4 teaspoon salt

2 tablespoons ground flax (optional)

1 teaspoon baking soda

7 Fun-Size Butterfinger candy bars (divided use)

1 1/2 cups all-purpose flour

Garnish: Powdered sugar for the top after baking

Instructions

Heat oven to 350F degrees. Mist an 8-cup Bundt pan with nonstick spray and sprinkle with flour; tap out excess flour and set pan aside.

In large bowl, beat together sugar and oil. Add eggs, banana, sour cream, vanilla and salt and blend well. Stir in flax (if using), and baking soda. Chop 6 of the candy bars into small pieces. Lightly spoon flour into measuring cup and level off. Add flour and candy pieces to the wet mixture and stir gently, just until dry ingredients are moistened. Do not overstir or cake will be tough. Pour into prepared pan.

Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool 10 minutes in pan. Run a plastic spatula lightly around the inside edge of the pan, then invert pan onto a cooling rack. Cake should come right out of the pan. Finish cooling cake on the rack.

When completely cool, store at room temperature in a covered container.

When ready to serve, dust top with powdered sugar, crush remaining candy bar and sprinkle it on top of cake.

Makes 1 cake (12 slices).

*Banana hint

Speaking of ripe bananas, you will have your best banana bread if you use dead black bananas. They should be entirely black, and maybe with a couple of little fruit flies lazily circling them. (I am not kidding about the flies.) I have a little tutorial on perfect bananas here. When bananas are super duper ripe, you can slit the top and just squirt them out of their skin like toothpaste, into a 1-cup measuring cup. (How’s THAT for an image?) If they are slightly less ripe, peel bananas and put them in a wide, flat bowl. Mash with a potato masher, and scrape the banana mash into the measuring cup to make sure it measures 1 cup. Bananas differ greatly in size, so it is worth measuring the mash to make sure you get the amount right.

Would YOU like to bake along with #BundtaMonth this month? Here’s how:

1. Simple rule: Use candy (any kind) and bake us a Bundt for October
2. Post it by Oct. 31, 2013.
3. Use the #BundtAMonth hashtag in your title. (Ex: title should read #BundtAMonth: Chocolate Candy Bundt)
4. Add your entry to the Linky tool below.
5. Link back to our announcement posts.

I like the idea of being a baker babe with the Bundtamonth group :). Mmmmmm bananas and butterfingers – now that sounds like a great match. I love your photos too.
And I totally agree about the bananas. It is so warm here that bananas are ripe in a day or so, and then overripe in three days. I let them sit there so that those sugars get really sweet, and then bake or freeze them.

I just realize the I write PB&J I’m sorry my daughter ask me for a sandwich at that moment.
Delicious combination, I bet the with the butterfinger the banana cake is like eating an Elvis kind of sandwich.

I am trying to rid my mind of the image you so graphically created with your description of how to squeeze ripe banana out of the black, fruit-fly-swarmed skin, Dorothy. Fortunately, I have your finished cake to concentrate on and, since it contains one of my favorite candies – Butterfingers are the best! – I am managing! That is one lovely cake!

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Thank you.

Hi from Dorothy Reinhold

Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!

At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!

E-mail me: DReinhold [at] charter [dot] net

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